mochi chicken |
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A favorite at our annual 4th of July picnic. Perfect with nori musubi, scrambled eggs and carrot and cucumber sticks. Tastes good hot or cold.
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2 packages of bonelss/skinless chicken thighs
¼ cup mochiko ¼ cup cornstarch 1/8-1/4 cup sugar |
¼ cup shoyu
2 eggs 4-5 stalks of green onions, finely chopped (green part only) 4 cloves of garlic, finely chopped |
Cut chicken into bite-sized or larger pieces. Mix everything together. Marinate overnight. Fry in a little canola oil.
